Wok

Woks are one of those items everyone should have in their kitchen—this Chinese vessel can be used for stir-frying, steaming, deep-frying, poaching and smoking. Chef Jean-Georges Vongerichten even has the know-how for frying a whole chicken in a wok, so it gets perfectly crispy on the outside. The key to cooking with a wok is a lot of controlled, high heat, using grapeseed or peanut oil—olive oil can’t stand up to high heat levels, so these are better. Woks are also great for cooking vegetables without a lot of oil, while still getting a crisp, charred flavor. Andrew Zimmern’s recipe for asparagus in black bean sauce has a hint of heat, and makes a truly tasty side dish. Whether you’re tired of take-out or want to be a fried rice master, F&W’s guide to wok cooking has all the tips and tricks you need.

Woks are one of those items everyone should have in their kitchen—this Chinese vessel can be used for stir-frying, steaming, deep-frying, poaching and smoking. Chef Jean-Georges Vongerichten even has the know-how for frying a whole chicken in a wok, so it gets perfectly crispy on the outside. The key to cooking with a wok is a lot of controlled, high heat, using grapeseed or peanut oil—olive oil can’t stand up to high heat levels, so these are better. Woks are also great for cooking vegetables without a lot of oil, while still getting a crisp, charred flavor. Andrew Zimmern’s recipe for asparagus in black bean sauce has a hint of heat, and makes a truly tasty side dish. Whether you’re tired of take-out or want to be a fried rice master, F&W’s guide to wok cooking has all the tips and tricks you need.